MY STYLE: George Kuan

George Kuan is on a mission! As the owner of Press Tea in New York City, Kuan is not only passionate about teaching his customers about tea, he is also driven to build and expand his business. I recently sat down with George to learn a little about him, his business, his routine and how he makes it all work.

Phaon Spurlock (PS): How did you come up with the concept of Press Tea? What inspired you?

George Kuan (GK):

The Beginning

Prior to opening Press Tea, George had three other businesses before he decided to go into into investment banking. After his stint in investment banking, he took a year off to do things that he wanted to do, such taking random jobs, going to culinary school and even driving a black car! “I’m not a corporate person, it’s not for everyone. Some people enjoy it, some people feel caged up.” He mentioned that previous to his year off he felt limited because of his strict Taiwanese upbringing. Although he grew up in America, he mentioned that his parents were strict and wanted other plans for him such as being a doctor or lawyer. “I’m more liberal and free spirited.” George expressed that the first three businesses he attempted were all for money. “I wanted to get back into doing a business that I was passionate about. Life is the pursuit of happiness.”

The Tea Aspect

George told me of his summer trips back to Taiwan where his grandmother would dry her own tea leaves to make several different blends. He reminisced about the taste, how fresh it was. He added that the pH levels in the soil contributed to the taste.

Out of a conversation with his cousin about why tea in America tastes so differently, Press Tea was born.

Changing the Perception

George expressed how tea is a large part of Asian culture and how it is consumed pretty much with every meal. “It is both social and individual.”

“We want to portray tea as bold, robust and flavorful. We want people to know that it can be as robust as coffee.” He notes that their black tea can give you a jolt of energy as powerful as black tea, but with more of a gradual increase in energy.

“We want to create a new model of understanding on high end tea that is different from everyone else. We are trying to define our own segment. Our tea can be paired with anything.”

Before opening Press Tea, George and his colleagues spent three and a half years finding tea leaves alone.

“We test the soil. That is a huge factor in getting great tea! The nutrient content makes all the difference.”

A New Option

With a new lunch and dinner menu ready, George and team create great non-genetically enhanced food that can be paired with the teas. To make sure that their meats are premium and non-enhanced, George gets their grass fed beef from New Zealand where they have stricter laws on enhancing food. “The taste and flavor is so clean. We spend the extra money to get the best ingredients.

GK: Rooibos

PS: I hear that you are planning on expanded, can you give me some background on your plans?

GK: We are planning to open another location in Manhattan next year and eventually expand out to the other boroughs and New Jersey.

PS: What is a normal day for you?

GK: (laughs) “There is no normal day just one big convoluted mess each day.” His morning starts at 6 am and ends at 10pm. He spends his day picking up meat, talking to vendors, making ramen, helping bake pastries, blending the teas, delivery and even taking out the garbage. “As a business owner you have to be able to do it all.”

PS: As an entrepreneur, do you have a good sense of work life balance or does the café takes up most of your time?

GK: (laugh) “Work, work, work. When you are working 19 hours day, you can’t do anything else. This is it until everything settles down. We are launching a new food line.”

Watch this video to learn about George's daily grooming routine.

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Wild Card Questions

PS: What is your current favorite song?

GK: Guns N’ Roses – Paradise City

PS: What is your favorite clothing brand?

GK: Anything without large logos.

PS: What is your favorite destination?

GK: Galapagos Island

PS: If you could have dinner with anyone, dead or alive, who would it be?

GK: Mother Theresa. I want to learn from her strength and capacity for compassion.

Phaon K. Spurlock is the Editor-in-Chief of LuxuriousPROTOTYPE Online Men’s Lifestyle Magazine. The magazine presents a luxury perspective to everyday lifestyle topics and interests. He can be found at @Phaon on Twitter and Instagram.

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